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1. 发明申请

US20100260888A1 METHOD OF PRODUCING MATURED FOOD 审中-公开
标题翻译：生产成熟食品的方法
公开(公告)号：US20100260888A1
公开(公告)日：2010-10-14
申请号：US12680639
申请日：2008-03-28
申请人： Kenya Shibata , Koji Sakamoto , Masako Ishihara , Sayaka Nakatsu , Ryo Kajihara
发明人： Kenya Shibata , Koji Sakamoto , Masako Ishihara , Sayaka Nakatsu , Ryo Kajihara
IPC分类号： A23L1/318
CPC分类号： A23L13/74 , A23L29/065 , A23P30/32
摘要： The present invention can efficiently and readily produce in a short time a matured food which is softened while retaining the original shape of the food material and in which a person who has difficulty in chewing and swallowing can also recognize what food is taken and take the food with a sense of satisfaction. In particular, the present invention can produce a matured food, in which mainly the connective tissue protein in an animal food material is degraded, the degree of the degradation is adjusted and the elasticity is reduced, so that the taste can be improved. The present invention has a degradative enzyme-impregnating step of uniformly impregnating inside of a food material with a degradative enzyme brought into contact with surface of the food material by pressure treatment and a maturing step of degrading an enzyme substrate contained in the food material by the action of the degradative enzyme while retaining the shape of the food material, wherein the degradative enzyme-impregnating step has a expansion step of expanding the food material by reduced pressure treatment with the shape retained and a compression step of compressing the expanded food material into a volume which is smaller than that of the original food material.
摘要翻译：本发明可以在短时间内有效地并且容易地生产熟食的成熟食品，同时保持原料的食物，并且咀嚼和吞咽困难的人也可以识别出食用的食物并服用食物有满意的感觉。特别地，本发明可以生产成熟的食物，其中主要是动物食品材料中的结缔组织蛋白质降解，降解程度和弹性降低，从而可以改善味道。本发明具有通过压力处理与食品材料的表面接触的降解酶均匀地浸渍在食品材料内的降解性酶浸渍步骤，以及通过使食品材料中含有的酶底物降解的成熟步骤同时保留食品材料的形状的降解酶的作用，其中所述降解酶浸渍步骤具有膨胀步骤，所述膨胀步骤通过减压处理以保持的形状膨胀食品材料，以及压缩步骤，将膨胀的食物材料压缩成体积小于原始食品材料。

2. 发明申请

US20120201758A1 PROCESS FOR PRODUCING FOOD 审中-公开
标题翻译：生产食品的方法
公开(公告)号：US20120201758A1
公开(公告)日：2012-08-09
申请号：US13368155
申请日：2012-02-07
申请人： Koji Sakamoto , Kenya Shibata , Masako Ishihara , Sayaka Nakatsu
发明人： Koji Sakamoto , Kenya Shibata , Masako Ishihara , Sayaka Nakatsu
IPC分类号： A61K49/04 , A61K49/08 , A23L1/48
CPC分类号： A61K49/0002 , A23L5/10 , A23L5/19 , A23L5/32 , A23L11/09 , A23L13/48 , A23L19/03 , A23L29/06 , A23L29/20 , A23L29/269 , A23P20/10 , A61K49/0004 , A61K49/0495
摘要： A process for producing a food is disclosed. The food material is contacted with a degradative enzyme and any one or more of a thickener in a non-solvated state, microorganism which generates a viscous material, nutritious substance and seasoning according to need. Then, a pressure treatment is performed followed by cooking after softening the food material by the action of the degradative enzyme. The process may be carried out in a packaging material for vacuum packaging such that the food retains the shape, color, taste, and flavor of the food material and includes the degradative enzyme inside the vacuum packaging uniformly.
摘要翻译：公开了一种生产食品的方法。食品材料与降解酶和非溶剂化状态的任何一种或多种增稠剂接触，根据需要产生粘性物质，营养物质和调味料的微生物。然后，通过降解酶的作用对食品材料进行软化之后进行压力处理，然后进行烹饪。该方法可以在用于真空包装的包装材料中进行，使得食品保持食品材料的形状，颜色，味道和风味，并且在真空包装内部均匀地包含降解酶。

3. 发明申请

US20080311174A1 Food and Process for Producing Food 审中-公开
标题翻译：食品和食品生产过程
公开(公告)号：US20080311174A1
公开(公告)日：2008-12-18
申请号：US12161079
申请日：2007-02-01
申请人： Koji Sakamoto , Kenya Shibata , Masako Ishihara , Sayaka Nakatsu
发明人： Koji Sakamoto , Kenya Shibata , Masako Ishihara , Sayaka Nakatsu
IPC分类号： A61K47/00 , A23L1/00 , A23L1/48
CPC分类号： A61K49/0002 , A23L5/10 , A23L5/19 , A23L5/32 , A23L11/09 , A23L13/48 , A23L19/03 , A23L29/06 , A23L29/20 , A23L29/269 , A23P20/10 , A61K49/0004 , A61K49/0495
摘要： The present invention retains the original shape, color, taste, flavor and texture, suppresses liquating out nutritional contents, can easily adjust the hardness of a food, can efficiently manufacture a processed food which uses a wide variety of food materials, can preserve by suppressing microbial deterioration due to its hygienic manufacture, and can easily and manufacture a processed food in a short period of time, wherein the food is capable of supplying nutritious substance according to need. The method of manufacturing a food of the present invention including bringing either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material into contact with the surface of a food material, and performing a pressure treatment, such that the food retains the shape of the food material and uniformly includes either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material inside.
摘要翻译：本发明保持原来的形状，颜色，味道，风味和质地，抑制了营养成分的液化，可以容易地调节食物的硬度，能有效地制造使用多种食品的加工食品，可以通过抑制由于其卫生制造而导致的微生物变质，并且能够在短时间内容易地制造加工食品，其中，食品能够根据需要供应营养物质。制造本发明的食品的方法，包括使非溶剂化状态的增稠剂中的一种或两种和产生粘性物质的微生物与食品材料的表面接触，并进行压力处理，使得食物保持食物的形状，并且均匀地包括非溶剂化状态的增稠剂中的一种或两种以及在其内产生粘性物质的微生物。

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